Mushroom Ragu and Freshly Made Rigatoni

My family’s crazy for pasta. Our latest? Mushroom ragu and freshly made rigatoni.

Here’s the goal: Buy freshly made noodles from Alaska Pasta Company. (511 West 41st Street Unit A, 276-2632). I know, I know, you’re telling yourself, ‘that sounds so easy! Give me a break!’

And it can be easy if the pasta hasn’t already been sold to all the high-end restaurants in town.

Alaska Pasta Company supplies Glacier Brewhouse and Orso, to name a few. I’d recommend calling ahead to see if they have any pasta left before you drive over. It’s worth the extra effort.

Mushroom Ragu

I borrowed heavily from Giada De Laurentiis’s book Everyday Italian, and then made some changes.

Here’s her recipe:

And here’s mine.

A light drizzle of olive oil

1 large onion, chopped

4 garlic cloves, chopped

1 pound shiitake and cremini mushrooms, chopped

A 12.7 bottle, the small one, of Marsala

1 large, 32 oz., cartoon of chicken broth

1 5 oz. container of parmesan cheese

1 bunch of fresh basil leaves, chopped

1 bunch of chopped parsley, chopped

Salt and pepper to taste

Heat olive oil in a pan on medium. Add onion and garlic and sauté until soft. About 10 minutes. Add the mushrooms and cook until the mushrooms are tender. Remove the pan from the heat and add the Marsala. Return the pan to the heat and let it cook for another 15 minutes. Add the chicken broth and let simmer for at least another 30 minutes or until the sauce has reduced. At this point salt and pepper to taste. When you have as much or as little sauce as you’d like, add the cheese, basil and parsley. Serve over pasta that has been cooked until tender.